Grilled Chicken Spring Roll in a Bowl Recipe
This Grilled Chicken Spring Roll in a Bowl is a vibrant and flavorful dish that combines juicy marinated grilled chicken thighs with tender rice noodles, tangy pickled cucumbers and carrots, and a creamy peanut sauce. Garnished with fresh cilantro, crunchy roasted peanuts, and lime wedges, it delivers all the fresh and savory elements of a spring roll in a convenient bowl format perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian Fusion
Ingredients
Chicken Marinade
- 1.5 pounds boneless, skinless chicken thighs, trimmed
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons peanut butter
- 1 tablespoon seasoned rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Rice Noodles
- 14 ounce box rice noodles
Pickled Vegetables
- Pickled cucumbers and carrots (quantity as desired)
Garnishes and Sauce
- Creamy peanut sauce (quantity as desired)
- Roasted peanuts, chopped (for garnish)
- Fresh chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare Marinade: In a medium bowl, whisk together toasted sesame oil, peanut butter, soy sauce, seasoned rice vinegar, garlic powder, ground ginger, kosher salt, and freshly ground black pepper until smooth and fully combined.
- Marinate Chicken: Add the trimmed chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least one hour, or up to overnight for deeper flavor penetration.
- Pickle Vegetables and Make Sauce: While the chicken is marinating, prepare quick pickled cucumbers and carrots along with the creamy peanut sauce according to your preferred recipes or store-bought options.
- Cook Rice Noodles: Prepare the rice noodles following package instructions, typically soaking or boiling until tender but firm. Drain and set aside.
- Grill Chicken: Heat a large cast iron skillet over medium-high heat. Remove chicken from marinade and cook for 4-6 minutes per side until fully cooked through and nicely charred. Let the chicken rest for a few minutes before slicing into bite-sized pieces.
- Assemble Bowls: In individual serving bowls, arrange a base layer of cooked rice noodles, top with sliced grilled chicken and pickled vegetables. Drizzle generously with creamy peanut sauce, then garnish with chopped roasted peanuts and fresh cilantro. Serve with lime wedges on the side.
- Enjoy and Serve: Squeeze lime over the bowl for a fresh, tangy finish. Serve immediately and enjoy this flavorful, fresh, and satisfying spring roll inspired bowl.
Notes
- Marinate the chicken overnight for the best flavor and tenderness.
- Use a cast iron skillet for a nice char on the chicken similar to grilling.
- Quick pickled cucumbers and carrots add a refreshing tang and crunch to balance savory chicken and creamy sauce.
- You can customize the creamy peanut sauce with a bit of lime juice or chili for extra zest.
- Leftovers can be refrigerated and served cold or reheated gently.
